Leek Soufflé Pudding

Melt 100g of butter in a pan over medium heat. Sauté the sliced leeks for 10 minutes until softened and lightly browned. Season with salt.

In a small saucepan, melt the remaining 25g of butter over medium heat. Whisk in the flour and cook for 1 minute.

Gradually whisk the milk into the flour mixture until smooth. Bring to a boil and stir until the sauce thickens.

Continue cooking the thickened sauce for 2 to 3 minutes, then remove from heat.

Combine the cooked leeks and the sauce in a blender. Process until the mixture is completely smooth.

Stir the grated parmesan and egg yolks into the purée one at a time. Transfer the mixture to a large mixing bowl.

Preheat the oven to 160°C (325°F). Place the roasting pan on the middle rack and boil water in a kettle.

In a clean bowl, beat the egg whites until stiff peaks form.

Apply a light layer of butter to the interior of the soufflé mold.

Gently fold one-third of the egg whites into the leek base to lighten it. Carefully fold in the remaining whites until just combined.

Pour the batter into the mold and place the mold inside the roasting pan. Fill the pan with boiling water until it reaches two-thirds up the sides of the mold.

Cover the mold loosely with foil. Bake at 160°C (325°F) for 90 minutes. Remove the foil if the soufflé rises to touch it.

Remove from the oven and allow to rest for 5 minutes before serving.